The future of picnics. Scientists in the U.K. happily report that it won't be long before a protein they're growing in bacteria will be able to prevent ice cream from melting. The research team - a group at the universities of Dundee and Edinburgh - is using a molecule called BslA that somehow binds air bubbles and fat droplets to water, forming basically one impenetrable, puddinglike mass.
Join your peers today!
Get the latest articles, news and trends in the Food & Beverage industry delivered directly to your inbox. Don't miss out! Enter your email address below to receive the weekly in-sight newsletter.
Events
[Webinar] Key Opportunities & How to Succeed in a Plant-based World
As consumers steer away from animal products, plant-based alternatives conquer...
Join Symrise Flavor North America in Celebrating World Food Day 2020
World Food Day is calling for global solidarity to help all populations, and...